Slow Cooker Beef Manhattan

A hearty and tender slow-cooked chuck roast served as a flavorful shredded beef sandwich, perfect for busy weeknights and casual gatherings.

Prep Time 20

Cook Time 8

Total Time 8 20

Serving Size servings

Ingredients

Main Ingredients

2 pounds beef chuck roast Trim excess fat if desired
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth Use low-sodium if preferred
1 can (14.5 ounces) diced tomatoes, undrained
2 medium carrots, sliced
2 stalks celery, chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
to taste salt and pepper
8 pieces sandwich rolls Kaiser or hoagie-style recommended

Instructions

Preparation

Season the chuck roast with salt and pepper. Optionally sear the roast in a hot skillet for 2–3 minutes per side until browned.
Place the roast in the slow cooker and add the chopped onion, minced garlic, diced tomatoes (with juices), sliced carrots, chopped celery, Worcestershire sauce, and dried thyme.
Pour in the beef broth so the ingredients are mostly covered and give a gentle stir to combine.

Cooking

Cover and cook on LOW for 7–8 hours or until the beef is easily shredded with two forks. Alternatively, cook on HIGH for 4–5 hours.

Serving

Remove the roast to a cutting board or large bowl and shred the meat with two forks. Return shredded beef to the slow cooker and stir into the juices.
Pile generous portions of the beef mixture onto sandwich rolls and serve hot.

Notes

For a richer flavor, substitute 1 cup of broth with red wine. To make it gluten-free, serve on GF rolls or over mashed potatoes. Leftovers can be refrigerated for 3-4 days and warmed gently before serving.